Friday, 22 May 2015

Beetroot rasam

Rasam rice is a deadly combination with papad .Todays rasam is not only tasty but even healthy as it has beetroot as its main ingredient

A good way to make your kids eat beetroot.

While I was preparing the rasam itself, it was so flavorful and loved the aroma a lot. Beetroot rasam is one of the tastiest dishes that can be made from Beetroot. The dish is very easy to make and does not take long.


Medium size Beetroot
tomato small -1
Tamarind Small lemon/ gooseberry size 
Jaggery 1/4 tsp 
Rasam powder 1 tsp (OPTIONAL)
Green chilli
Turmeric A pinch 
Salt As needed 

Roast and grind 
Oil 1 tsp
Red chilli 4
Coriander seeds 1 tblsp
urad dal - 1 tbsp
Jeera 1 tsp
Curry leaves 5
Coconut, grated  1 tbsp

Oil 1 tsp
Mustard 1 tsp
Curry leaves 1 sprig
Finely smashed Garlic 2 tsp
Asafoetida/ hing 1 pinch


1.Firstly, peel and cut beetroot to small steam tomato & beetroot either on stove top by peeling off the skin and boiling in water, or pressure cook it or microwave it.
Soak tamarind in hot water, extract juice & add about 3 cups water to it.

2.Roast the ingredients under ‘roast & grind’ Cool down and grind it first next add cooked beetroot and tomato and little water & again grind it to a paste.

3.Boil the tamarind water,along with the ground paste, rasam powder if using, salt, jaggery, turmeric, slit green chillies. Let it froth and boil for a minute.

4.In a kadai, heat oil, temper with the items given under ‘To temper’ table and add it to the rasam, mix well. 

5.Serve hot with rice and papad

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